State Banquet Master Chef Sanxian Dumplings. Thin skin with a lot of filling!
Hello friends, the weather is getting colder, so stay warm.
Today we bring you a homestyle dishSanxian dumplings (Three ingredients dumplings)
Every household can make dumplings and we have some tricks for you to make them better!
Starting from how to make dough and fillings to how to boiling, we guide you every step of this process.
Our dumplings have thin skins and a lot of fillings, and you can have them in three different ways to get different flavous. It is the feeling of home!

Hello everyone! We are Lao Fan Gu, old men from Beijing that excel at eating, cooking and chitchatting.
Our dishes are goodlooking, delicious and hardcore. Both of us used to work as chefs of China state banquets catered to government guests. Now we are retired at home. Together with our old friends, we want to share the dishes we studied and practiced when we were young, so everyone can prepare them at home and try what country leaders are catered when they visit China.

Da Ye (Zheng Xiusheng): Executive Chef of Beijing Hotel, hosted China's 50th Anniversary dinner.
Er Bai (Sun Lixin): Planned dinner menus multiple times for China state banquets hosting foreign country leaders.

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